Makes 4 to 6 servings
Ingredients
- 1 quart olive oil
- 2 thyme sprigs
- 2 rosemary sprigs
- 4 bay leaves, preferably fresh
- 1 head garlic, peeled
- 1 1/2 lb tuna fillet
Directions
- In a small saucepan, combine the olive oil with the thyme, rosemary, bay leaves, and garlic and heat to 200˚F for 10 minutes. Cool the oil mixture and refrigerate overnight.
- The following day, remove and discard the thyme, rosemary, and bay leaves and pour the olive oil into a heavy-bottomed pot. Place the tuna in the oil so that it is totally submerged. Heat the oil to 160˚F and hold the temperature between 160˚F and 180˚F for 5 minutes. The tuna is now ready to serve and should still be pink inside. Serve the tuna warm or cold.
Chef's Note: If you want to reuse the oil, bring it to a simmer then cool and refrigerate it. It can be used again for poaching, or even in a vinaigrette for a Niçoise salad.
